Antioxidant Activity of Wine Pigments Derived from Anthocyanins: Hydrogen Transfer Reactions to the DPPH Radical and Inhibition of the Heme-Induced Peroxidation of Linoleic Acid-Reference-Cited by-同舟云学术

Antioxidant Activity of Wine Pigments Derived from Anthocyanins: Hydrogen Transfer Reactions to the DPPH Radical and Inhibition of the Heme-Induced Peroxidation of Linoleic Acid

Published:2009-06-15 Issue:13 Volume:57 Page:5762-5770
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Goupy Pascale¹,Bautista-Ortin Ana-Belen²,Fulcrand Helene²,Dangles Olivier¹

Affiliation:

1. UMR408 Sécurité et Qualité des Produits d’Origine Végétale, INRA, Site Agroparc, Domaine St-Paul, F-84914 Avignon, France

2. UMR1083 Sciences pour l’Œnologie, INRA, 2 Place Viala, F-34060 Montpellier, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf900841b

Reference33 articles.

1. Anthocyanins and Human Health: An In Vitro Investigative Approach

2. Anthocyanins: Structural characteristics that result in unique metabolic patterns and biological activities

3. Inhibition of lipid peroxidation by anthocyanins, anthocyanidins and their phenolic degradation products

4. Antioxidant Activity of Anthocyanins and Their Aglycons

5. Complexes of Iron with Phenolic Compounds from Soybean Nodules and Other Legume Tissues: Prooxidant and Antioxidant Properties

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